These honey and thyme roasted carrots are the perfect addition to any table. But especially perfect for the holidays. Earthy carrots, sweet caramelized honey and savory thyme roasted to sweet perfection. Topped with a winter fruit salsa and yogurt.
It feels like it’s been a few days since I’ve been here. I’ve been working at a food festival for the past few days and they are a lot of fun, but I do love coming home and planning more recipes for Salted Mint and getting back to what I love most. Which is creating simple everyday recipes with a bit of a wow factor.
So, it’s so good to be back here and spending some time with all of you, and thinking about gearing up for the holidays and all manner of edible gifts from the kitchen and show stoppers for your Christmas table. Speaking of Christmas tables, I think these honey and thyme roasted carrots would be a perfect addition to yours.
Christmas is always seen as a time of indulgence, and it is and there’s nothing wrong with that. But what if we could still kinda stay on track over the holidays? I’m proposing that we do just that, by making these carrots. What sets these apart from any other carrot side dish is that they are something special all by themselves. They make a fabulous accompaniment to a festive table, but there’s enough going on flavour wise that they can stand alone as a dish in their own right. Plus, we get to feast on all manner of winter fruit in this winter salsa.
Because, although we see Christmas as carb central and indulgence city, we can also make sure we get loads of fruit and vegetables that are still good for us, AND indulgent, rather than a dish just for indulgence sake. So, these carrots may be the unsung hero of your table. They’re beauty is also they’re simplicity.
To make these honey and thyme roasted carrots with winter salsa in advance is super simple. You can make the salsa the day before and you can roast the carrots the day before, if you really want to. In all the whole dish should take no more than about 7 minutes of active time. And on a busy Christmas day, that’s a life saver.
Honey Thyme Roasted Carrots
For the Salsa
- 1 persimmon diced
- 8 mint leaves chopped
- 3 stalks parsley chopped
- 1 lemon juice and zest
- 4 Tablespoons pomegranate arils
- Pre-heat the oven to 180c or 350f. Lay the carrots in a roasting tray and toss with the oil and 4 sprigs of the thyme. Drizzle with the honey and roast in the oven for about 20 minutes, or until the carrots are cooked, but still hold their shape.
To make the Salsa, finely dice the persimmon and place in a bowl. Add the remaining ingredients and season to taste.
To serve, place a dollop of Greek yogurt on a serving plate or platter, place the carrots on top and drizzle any honey and oil from the pan. Top with the winter salsa and scatter with the remaining thyme leaves.
- Serves 4.